Raspberry Almond Cake: A Delightfully Decadent Dessert

Indulge in the luscious flavors of our Raspberry Almond Cake, a delightful treat that balances the sweetness of ripe raspberries with the nutty essence of almond. This cake is not just visually stunning with its vibrant raspberry layers; it also boasts a soft and moist texture that melts in your mouth. The heavenly aroma of freshly baked cake will fill your kitchen, making it a perfect centerpiece for celebrations, family gatherings, or a simple afternoon tea. Whether enjoyed on a special occasion or as a sweet surprise for your loved ones, this Raspberry Almond Cake is sure to leave everyone asking for seconds.

Ingredients

• 1 3/4 cups all-purpose flour: Provides the structure and softness needed for a fluffy cake.
• 1 cup sugar: Sweetens the cake and helps create a tender crumb.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
• 1 cup milk: Keeps the cake moist and helps blend the ingredients smoothly.
• 3 eggs: Binds the ingredients together while providing structure and stability.
• 2 teaspoons almond extract: Infuses the cake with a lovely almond flavor that complements the raspberries.
• 1 tablespoon baking powder: Helps the cake rise and achieve a light, airy texture.
• 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
• 1 cup raspberry preserves: Adds a tangy and sweet layer between the cake layers.
• Swiss meringue buttercream for frosting: A smooth and creamy frosting that beautifully complements the cake.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large mixing bowl, beat together the sugar and softened butter until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Stir in the almond extract to integrate its rich flavor into the batter.
5. In a separate bowl, combine the flour, baking powder, and salt. This will be the dry mixture.
6. Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry mixture, mixing until just combined for best results.
7. Divide the batter evenly between the prepared pans and smooth the tops for a uniform bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
10. Once cooled, spread raspberry preserves between the cake layers and generously frost the top and sides with Swiss meringue buttercream.
11. Slice, serve, and enjoy the delicious Raspberry Almond Cake.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 360 per slice

Tips, Storage & Variations

• Tips: Ensure your butter is softened to room temperature for easier mixing. Use a toothpick to check for doneness; it should come out clean.
• Storage: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
• Freezing: To freeze, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
• Variations: Incorporate some chopped almonds into the batter for added crunch, or swap the raspberry preserves for strawberry or blueberry preserves to create a different flavor profile.

FAQ

1. Can I use frozen raspberries instead of preserves?
   Yes, you can use frozen raspberries, but they will alter the texture. Thaw and drain them well before using.

2. What can I use instead of almond extract?
   You can substitute with vanilla extract for a different flavor, or try coconut extract for a tropical twist.

3. Is this cake suitable for dairy-free diets?
   Yes, substitute the milk with a non-dairy alternative and use dairy-free butter.

4. Can I make this cake ahead of time?
   Absolutely! You can bake the cake layers ahead and frost them on the day you plan to serve.

5. How can I make the frosting fix more stable?
   Ensure that your butter is at the right temperature and whip the meringue until glossy for the best results.

People Also Ask

1. What flavors pair well with raspberry almond cake?
   Vanilla and chocolate are excellent pairing flavors that enhance the cake’s sweetness.

2. How do I prevent my cake from sinking in the middle?
   Ensure not to overmix the batter and use the correct amount of baking powder.

3. Can I bake this cake in a single pan?
   Yes, you can bake in a single pan and slice it, but adjust the baking time accordingly.

4. What is the best way to frost a cake?
   Use an offset spatula to apply the frosting evenly and create smooth edges.

5. How do I make my buttercream fluffier?
   Whip the butter and sugar for longer to incorporate more air and achieve a lighter texture.

6. Is it possible to add nuts to the batter?
   Yes, you can fold in some finely chopped almonds for additional flavor and texture.

Conclusion

This Raspberry Almond Cake is a delightful combination of flavors that is sure to impress any guest. The moist layers, tangy raspberry preserves, and rich buttercream frosting make for a truly unforgettable dessert. We invite you to try this recipe, share your results with loved ones, and spread the joy of baking. Happy baking!

Raspberry Almond Cake

Print Recipe

A delightful dessert that balances the sweetness of ripe raspberries with the nutty essence of almond, creating a soft and moist cake perfect for any occasion.

• Author: hannah-reed
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 eggs
• 2 teaspoons almond extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup raspberry preserves
• Swiss meringue buttercream for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, beat together the sugar and softened butter until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the almond extract.
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry mixture.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
10. Spread raspberry preserves between the cake layers and frost the top and sides with Swiss meringue buttercream.

Notes

Ensure your butter is softened to room temperature for easier mixing. Store in an airtight container for up to three days at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg

Keywords: cake, dessert, raspberry, almond, baking, sweet